Kveik

[Baldbrewer]

Great choice with the Mandarina bavaria! It works very well with horningdal. I would go easy on the citra if you are fermenting high due to the yeast also giving some citrus. Also quick tip. If you plan to dryhop be sure to set to normal temps first. I find that if you dryhop in beer at 33celcius, the hops don't like it very much. 20c is a much better dryhop temp


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Fantastic ! thanks for the advice, sadly this Forum and whatsapp are the limitations to my social media exposure lol.

 

[SmallSpacesBrewing]

Fantastic ! thanks for the advice, sadly this Forum and whatsapp are the limitations to my social media exposure lol.

Haha, no problem. I use the Instagram mostly to have all my beer stuff in one place. It has also helped me get some cool gear for testing. I need to start brewing again. Kinda lost interest for a while, slowly coming back again these days.

 

[Branny]

Dark Rock Citra kit with enhancer has gone in today using MJ Kveik. Brew Fridge is set at 32C until the morning. Assuming it's underway it'll be cranked up to 35C tomorrow morning and put at 10psi. No doubt it'll either be banging or bloody awful.

 

[Branny]

Dark Rock Citra kit with enhancer has gone in today using MJ Kveik. Brew Fridge is set at 32C until the morning. Assuming it's underway it'll be cranked up to 35C tomorrow morning and put at 10psi. No doubt it'll either be banging or bloody awful.

Started to drink this earlier in the week.

It's really nice. Not loads of Citra taste but deffo there. Nice refreshing summer ale and much better than many cask ales I've had from boozers.

I'll definitely do this one again and I am a kveik convert.

 

[H0PM0NSTER]

Hi all, about to embark on my first time brewing with Kveik yeast and looking for some advice.
I'm planning an Russian Imperial Stout and so hoping the Kveik will deal with the high SG and shorten the conditioning time usually needed for a RIS.
I've got a packet of Lallemand Voss yeast but worried it could create too much citrus/orange flavour. What temp should I ferment it at to keep it neutral but also give it a fighting chance at getting through a big beer (planning 8-10%)?
Read loads about under pitching, but with such a high gravity I was going to use the whole packet. It will be an 18ltr brew.
Any advice greatly appreciated. Cheers.

 

[MrJay83]

Dark Rock Citra kit with enhancer has gone in today using MJ Kveik. Brew Fridge is set at 32C until the morning. Assuming it's underway it'll be cranked up to 35C tomorrow morning and put at 10psi. No doubt it'll either be banging or bloody awful.

Did it hold itself at that temp or was your belt/heater on the whole time? I'm wanting try this but don't want to keep my heater on for a 5 days straight.

 

[RoomWithABrew]

I find that a good insualtion layer underneath the fermenter, a sleeping bag over the fermenter and make sure I pitch at say 35 before the wrap up very little heat is needed. Heat is only really needed after the ferment has finished.
So certainly not on for 5 days.
My heat belt is 35 watts so on all day would be less than one KWh. It is not on all the time as stated above.
I tend to ferment opshaug around 30 degrees though.
Plastic milk bottles filled with warm water also useful to supplement the heat if needed.

 

[KegThat]

Hi all, about to embark on my first time brewing with Kveik yeast and looking for some advice.
I'm planning an Russian Imperial Stout and so hoping the Kveik will deal with the high SG and shorten the conditioning time usually needed for a RIS.
I've got a packet of Lallemand Voss yeast but worried it could create too much citrus/orange flavour. What temp should I ferment it at to keep it neutral but also give it a fighting chance at getting through a big beer (planning 8-10%)?
Read loads about under pitching, but with such a high gravity I was going to use the whole packet. It will be an 18ltr brew.
Any advice greatly appreciated. Cheers.

Interestingly, kveik prefers higher gravity beers, it won't have trouble fermenting 8-10% ABV. That Lallemand Voss does produce a lot of orange in my experience. You can ferment cooler, but it might take a bit longer to ferment. I reckon 25°C would be a good trade off between time and subduing too many esters. But have a go and let us know how you get on!

Interestingly, we're trying out stouts with Espe which is supposed to be really good for stouts. It has flavours of dark fruits, it might be worth trying that one at some point to see how it compares to voss.

 

[H0PM0NSTER]

Interestingly, kveik prefers higher gravity beers, it won't have trouble fermenting 8-10% ABV. That Lallemand Voss does produce a lot of orange in my experience. You can ferment cooler, but it might take a bit longer to ferment. I reckon 25°C would be a good trade off between time and subduing too many esters. But have a go and let us know how you get on!

Interestingly, we're trying out stouts with Espe which is supposed to be really good for stouts. It has flavours of dark fruits, it might be worth trying that one at some point to see how it compares to voss.

Thanks for the advice. I'm not too concerned about a longer ferment time as long as the yeast doesn't mind the lower temps. I'm hoping it will still shorten the conditioning time as it would be great to have this one ready for Christmas.
I'll look into the Espe strain - that sounds interesting. I chose Voss as there was a lot of info on it as one of the first commercial dried strains, but it sounds like I should have done more research as there seems a lot of alternatives now.

 

[SmallSpacesBrewing]

Thanks for the advice. I'm not too concerned about a longer ferment time as long as the yeast doesn't mind the lower temps. I'm hoping it will still shorten the conditioning time as it would be great to have this one ready for Christmas.
I'll look into the Espe strain - that sounds interesting. I chose Voss as there was a lot of info on it as one of the first commercial dried strains, but it sounds like I should have done more research as there seems a lot of alternatives now.

You'll be fine. Just lower the temp to avoid citrus flavour. This will also mean that it won't ferment in 3 days, but it should be shorter than normal. It's going to be great!

 

[Rodcx500z]

Have a look on CML website all their yeast specs are listed, Hornindal is a good one, CML = Crossmyloof

 

[KegThat]

Thanks for the advice. I'm not too concerned about a longer ferment time as long as the yeast doesn't mind the lower temps. I'm hoping it will still shorten the conditioning time as it would be great to have this one ready for Christmas.
I'll look into the Espe strain - that sounds interesting. I chose Voss as there was a lot of info on it as one of the first commercial dried strains, but it sounds like I should have done more research as there seems a lot of alternatives now.

I hope the beer comes out well! We sell Espe and a range of other farmhouse variants. We're finding a lack of information online about strains which aren't Voss so we're doing our own experimentation and usage hoping to get some information out there on these lesser known strains. Sure, it means making and trying a lot of different beer, but someone's got to do the hard work

 

[Donegal john]

You'll be fine. Just lower the temp to avoid citrus flavour. This will also mean that it won't ferment in 3 days, but it should be shorter than normal. It's going to be great!

I never got citrus just musty oranges

 

[H0PM0NSTER]

Thanks for the words of wisdom everyone. The RIS recipe has a lot of speciality dark grains, so they'll be some seriously roasty flavours to combat any orange from the yeast, but I'll ferment at mid 20s just in case. Will be brewing it tomorrow morning and will let you know how it turns out.

 

[H0PM0NSTER]

I hope the beer comes out well! We sell Espe and a range of other farmhouse variants. We're finding a lack of information online about strains which aren't Voss so we're doing our own experimentation and usage hoping to get some information out there on these lesser known strains. Sure, it means making and trying a lot of different beer, but someone's got to do the hard work

Looking forward to seeing your results. The flavours in the description for Espe sound awesome, so it would be great to have info on the pitch rates and temps needed to get the best from it.

 

[Alan_Reginato]

Me too, because I used it 3 times and didn't like the results. Too much orange peel, not just orange, flavour. And it's acid. I don't know, could be only me, because I don't think that citric and bitter are a good match. Also, it didn't attenuated very well. Aim for a high fermentability.

If you have 2 FV, a splitted batch will be interesting. IMHO, a saison yeast, with low temperature, would be more interesting.

And please, let us know your impressions about it!

 

[H0PM0NSTER]

Me too, because I used it 3 times and didn't like the results. Too much orange peel, not just orange, flavour. And it's acid. I don't know, could be only me, because I don't think that citric and bitter are a good match. Also, it didn't attenuated very well. Aim for a high fermentability.

If you have 2 FV, a splitted batch will be interesting. IMHO, a saison yeast, with low temperature, would be more interesting.

And please, let us know your impressions about it!

Hey Alan
What were your fermentation temps when using the Kveik Voss?
My Imperial Stout is done and already glugging pretty vigorously after 4hrs in the FV. I've set my brew fridge to 28c as I didn't want to upset the yeast by brewing right at the lower end of its temp range.
Fingers crossed...!

 

[Alan_Reginato]

Hey Alan
What were your fermentation temps when using the Kveik Voss?
My Imperial Stout is done and already glugging pretty vigorously after 4hrs in the FV. I've set my brew fridge to 28c as I didn't want to upset the yeast by brewing right at the lower end of its temp range.
Fingers crossed...!

My first was at 35C initially, then it dropped to 28 along the way. Had a strong orange peel flavour and aroma.

Second starts at 20C and go to 23C. Less orange peel, but still acid, for me.

That's why some said it's neutral, because if you use hops that gives citric flavours, it combines.

Another thing, the gravity was ok within 3 days, but no way that beer was done. Tasted green. Only after 2 weeks I would say it was ok to bottling. And after a month, was tasting like beer. But improved after another month. So, don't rush it.


And good luck!

 

[H0PM0NSTER]

My first was at 35C initially, then it dropped to 28 along the way. Had a strong orange peel flavour and aroma.

Second starts at 20C and go to 23C. Less orange peel, but still acid, for me.

That's why some said it's neutral, because if you use hops that gives citric flavours, it combines.

Another thing, the gravity was ok within 3 days, but no way that beer was done. Tasted green. Only after 2 weeks I would say it was ok to bottling. And after a month, was tasting like beer. But improved after another month. So, don't rush it.


And good luck!

Appreciate the advice - cheers!
I can't wait to see what this yeast does given the different reviews. The ferment has slowed a little since yesterday but still a steady glugging every 20 secs. I'll be sure to give it plenty of time in the bottles - anything less than the usual 6-12 months for a RIS still feels like a win.

 

[Branny]

Did it hold itself at that temp or was your belt/heater on the whole time? I'm wanting try this but don't want to keep my heater on for a 5 days straight.

It's in a temp controlled brew fridge so it was set at that temp with a +/-0.5 range. Heater won't have been on all the time but it would have been on a significant amount I guess.